Description
This Matcha Tres Leches Cake is a delightful fusion dessert that combines the traditional Latin American tres leches cake with vibrant Japanese matcha green tea flavor. Moist and tender, the cake is soaked in a creamy blend of evaporated milk, sweetened condensed milk, and matcha, then topped with light whipped cream and dusted with matcha powder for an elegant finish.
Ingredients
Scale
For the Cake
- 1 cup all-purpose flour
- 1 tablespoon matcha green tea powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
For the Tres Leches Mixture
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup whole milk
- 1 teaspoon matcha powder
For the Topping
- 1 1/2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Extra matcha powder for dusting
Instructions
- Prepare Dry Ingredients. In a medium bowl, whisk together the all-purpose flour, matcha powder, baking powder, and salt until well combined; set aside.
- Beat Egg Yolks and Sugar. In a large bowl, beat the egg yolks with 3/4 cup of the granulated sugar until the mixture is thick, pale, and creamy. Stir in the 1/3 cup whole milk and vanilla extract.
- Combine Batter. Gently fold the dry ingredients into the egg yolk mixture until just incorporated, taking care not to overmix.
- Whip Egg Whites. In a separate clean bowl, beat the egg whites until soft peaks form. Then gradually add the remaining 1/4 cup sugar and continue beating until stiff peaks form.
- Fold Egg Whites. Carefully fold the beaten egg whites into the batter in batches until fully combined but still airy.
- Bake the Cake. Pour the batter into a greased 9×13-inch baking dish. Bake in a preheated oven at 350°F (175°C) for 25–30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool slightly.
- Prepare the Tres Leches Mixture. In a bowl, whisk together evaporated milk, sweetened condensed milk, whole milk, and 1 teaspoon matcha powder until smooth and combined.
- Soak the Cake. Poke holes all over the slightly cooled cake using a fork or skewer. Slowly pour the milk mixture evenly over the cake, ensuring it absorbs the liquids. Cover and refrigerate for at least 4 hours or overnight to fully soak.
- Make the Topping. Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Finish and Serve. Spread the whipped cream topping evenly over the soaked cake. Dust the top with additional matcha powder before serving chilled.
Notes
- For a stronger matcha flavor, increase the matcha powder in the milk mixture by 1/2 teaspoon.
- This cake is best served chilled and can be made a day in advance.
